Fall always makes me crave Brussels sprouts. Perhaps because it's when they go on sale? This dish requires minimal work and minimal cleaning afterwards; the vegetables roast in the fat rendered from the bits of bacon tossed in, and the whole thing is tossed with some vinegar-laced pasta at the end. It's comforting and slightly reminiscent of sauerkraut.
You can replace the Brussels sprouts with chopped green cabbage, green beans, broccoli, or some frozen peas (just toss them into the pasta when it's almost done cooking).
1 pound noodles (linguine, fettuccine, or something else relatively wide)
1 ½ pounds Brussels sprouts, trimmed and cut into quarters
½ yellow onion, diced
1 medium russet potato, peeled and diced
8 slices thick-cut bacon, cut into ½-inch wide pieces
½ cup apple cider vinegar
zest of one small lemon
Salt and freshly ground black pepper to taste
sour cream or plain yogurt for serving
On a foil-lined baking sheet, evenly distribute all the chopped vegetables so that none are overlapping. Scatter the chopped bacon evenly across the top. Place in the oven at bake (no need to preheat) at 425°F about 25 minutes, or until bacon is crisp. Stir the vegetable around a couple of times during this process to make sure nothing burns.
Bring a salted pot of water to boil. Cook pasta according to package directions. Drain, place in a large serving bowl, and stir in the vinegar and lemon zest. Toss with the oven-roasted vegetables and bacon, season with salt and pepper to taste. Serve with a dollop pf sour cream or plain yogurt on top.